The Chef de Partie apprenticeship is for an individual who is responsible for running a specific section of the kitchen, potentially working individually or managing a small team but overall responsibility for organising the preparation, cooking and service of dishes within that section.
Delivery method – weekly day release
What will the apprentice study?
How to identify industry and food trends, customer preferences, seasonality, provenance and global environmental factors influence the development of dishes and menus
Understand the principles of food preparation and cooking; traditional and modern cuisine; taste; allergens; diet and nutrition to produce dishes and menu items that meet business and customer requirements
Know how to brief, coach and motivate others positively to deliver high quality dishes and menu items
Identify how the business strategy, customer profile, culture and constraints influence the development of creative, profitable and competitive menus
Recognise and understand legislative responsibilities and the importance of protecting peoples’ health, safety and security
Demonstrate a range of advanced craft preparation and cooking skills and techniques to develop and produce quality dishes and menu items in line with business requirements
Develop and use effective plans which reflect the most appropriate methods for maximising yield and minimising waste when producing quality dishes and menu items in line with business requirements
Prepare, cook and present food to agreed food safety practices and guidelines, ensuring a clean and hygienic kitchen environment is maintained at all times and food safety management procedures followed and recorded
Use effective methods of communication and operate in a fair and empathic manner that achieves the desired result and demonstrates a flexible customer centric culture
Risk assess situations, identifying and isolating matters of concern, by establishing the cause and intervening accordingly to minimise any risk to people and comply with legislation.
Entry criteria
You will need:
To be aged 16 or older
To be employed for a minimum of 30 hours per week with 20% of your normal working hours set aside for you to complete your training and study
A relevant Level 2 qualification
All applicants must have an interview and assessment in English and Maths to confirm that the apprenticeship is suitable for them.
Employers may also set additional entry requirements, as a prerequisite to working with them.
How is the apprentice assessed?
The End Point Assessment (EPA) will include:
An on-demand test
Culinary Challenge
Workplace observation
Professional discussion
Occupational profile
Progression from this apprenticeship is expected to be into a senior culinary chef role.
